This is one of my favorite muffin recipes but the odd yield, 8 muffins, was always a challenge. While I eventually found a muffin tin with eight cups, it didn’t easily fit in the Sun Oven. Plus, sometimes I get enough batter for nine muffins and I never knew what to do with the excess. Now I use silicone baking molds in a baking pan and both issues are resolved.
Sun Baked Banana Coconut Muffins
(adapted for the Sun Oven from Epicurious.com)
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 3/4 cup)
2/3 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Preparation
Set Sun Oven out to preheat. Arrange 8 or 9 silicone baking cups in a baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the bananas, butter, sugar, egg, vanilla, and 1/2 cups of the coconut. Fold in the flour mixture until just moistened. Divide the batter evenly among the silicone baking cups. Sprinkle the remaining 1/4 cup coconut over the muffins. Bake muffins in the preheated Sun Oven until a toothpick inserted in the center of one muffin comes out clean, 30 to 4o minutes. Set pan on a rack to cool.
Makes 8 to 9 muffins.
